Comparative Studies of Pectinase Production by Bacillus subtilis strain Btk 27 in Submerged and Solid-State Fermentations
Table 7
Effect of carbon sources on pectinase production.
Carbon sources
SmF
SSF
Enzyme activity
Relative Activity
Enzyme activity
Relative Activity ()
(U/ml)
()
(U/g)
Arhabinose
8.5 ± 2.1
14.7
769.2 ± 99.54
65.6
Dextrose
43.4 ± 2.9
75.2
1045.7 ± 316.2
89.2
Fructose
42.1 ± 0.2
73.0
946.1 ± 186.0
80.7
Galactose
14.1 ± 5.3
24.4
1045.7 ± 232.2
89.2
D-Galacturonic Acid
20.9 ± 7.0
36.2
666.5 ± 280.7
56.9
Pectin
-
-
836.5 ± 100.3
71.4
Sucrose
52.0 ± 3.4
90.1
781.9 ± 233.3
66.7
Xylose
13.6 ± 1.6a
23.6
707.2 ± 62.17
60.3
Control
57.7 ± 6.04
100.0
1172.3 ± 24.68
100.0
(i) Values are mean ± S.D. of 3 replicates. (ii) Values followed by different superscripts are significantly different at (P<0.05). (iii) Values followed by same superscripts are not significantly different at (P<0.05). (iv) The control is unsupplemented with any carbon source.
